Green spaghetti is a Texan dish where noodles are tossed with a creamy poblano pepper sauce and cilantro.
Ingredients
1lbpoblano peppers(I had 4)
4clovesgarlicroughly chopped (I had 2 tbsp)
4ozcream cheese
1/2cupchicken stock
1bunchcilantro(weighed 3 oz), plus extra for garnish*
1/2cupheavy whipping cream
salt
1lbspaghetti
1/4cupbuttercut into pats (salted butter is slightly better, but unsalted okay too)
Instructions
If you have a gas stove or grill, place the poblanos directly over the flame until blackened on all sides, about 10 minutes. Alternatively, place the peppers on a sheet tray and cook under the broiler in the oven, turning for even blackening. This should also take about 10 minutes, depending on broiler strength (set it to "high"). Note: turn the kitchen fan on. The air will get "spicy" from this process.
Place the blackened chiles in a bowl and cover the bowl tightly with plastic wrap. Let sit for 5 minutes. The plastic should get steamy.
Peel the blackened skin off the chiles, and remove the seeds, stems, and any visible ribs. This is important for cutting down on the heat.
Add the peeled chiles to a blender, along with the garlic, cream cheese, and chicken stock. Blend until smooth.
Add the cilantro, heavy cream, and 1 tsp of salt, and blend again. Taste the sauce and adjust seasoning as necessary. Sometimes I add a little more salt. It's important it's well-seasoned.
Cook the pasta in salted water (it should taste like the ocean) according to package directions until al dente. Drain the noodles and toss with the pats of butter, until the butter has melted and coats the noodles.
Add the sauce, and toss well. The sauce will thicken slightly as the noodles absorb the liquid. Garnish the green spaghetti with extra cilantro if desired, then serve.
Notes
*I add the cilantro stems to the blender too. Just trim off and discard the bottoms first so it's fresh.Storing leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: I don’t recommend it, as the texture is inferior due to the dairy, and the “fresh factor” of the cilantro isn’t as good.Reheating: This is a recipe that takes well to the microwave. Keep it covered so it doesn’t dry out. Timing will depend on amount, but try about a minute for a one-person serving.